Cauliflower Fesenjan (Persian Pomegranate and Walnut Stew)
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Swap cauliflower for chicken in this vegetarian twist on the traditional Persian pomegranate-and-walnut stew.
Serves:4 people
Equipment
- a large and deep heavy-based frying pan
Ingredients
- 1 kilo (approx) cauliflower - broken into small florets
- 1 cup cooked chickpeas, optional - not in the photographed recipe
- 2 medium onions - coarsely minced
- 3-4 cloves garlic - finely sliced
- 230 g walnut - dry toasted
- 1 tsp turmeric
- 2-3 cm cinnamon stick
- ½ tsp nutmeg
- ½ tsp black pepper
- ½ tsp cardamom
- 3 cm strip of orange peel
- pinch saffron thread bloomed in a little warm water, optional
- ½ tsp cumin, optional
- 500 ml stock of choice
- 4 tbsp pomegranate molasses
- 1-2 tbsp honey, optional
- olive oil
- salt and ground pepper
- ½ cup pomegranate arils to garnish
- small handful of coriander or mint leaves (to garnish)
Instructions
- Grind the toasted walnuts, but don't overdo it; you'll end up with a paste rather than roughly grind. Set aside.
- In the same pan, fry the onions until translucent, then add the garlic and all the dry spices, the cauliflower, and the orange peel. Cook for a couple of minutes, then add the walnuts, stir well, and add half the stock. Bring to a boil, then return to a gentle simmer. Add the pomegranate molasses. Coat the cauliflower in the sauce, and add more stock if the cauliflower is not at least ¾ covered.
- Simmer gently until the sauce has thickened and the cauliflower is cooked. Add more stock accordingly. Taste for seasoning: add salt, black pepper, and, if necessary, a little honey to balance the flavour.
- Serve with a green or cucumber salad.
Notes
Authentic recipe, Persian cuisine inspiration from the wonderful Samin Nosrat for the New York Times, Persian Mama and Mersedeh Prewer
Nutrition
Serving: 1person | Calories: 524kcal | Carbohydrates: 40g | Protein: 12g | Fat: 39g | Saturated Fat: 4g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 5g | Sodium: 616mg | Potassium: 482mg | Fiber: 8g | Sugar: 19g | Vitamin A: 293IU | Vitamin C: 9mg | Calcium: 102mg | Iron: 3mg
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